Lyndon Diaper-Jakes

I have helped my uncle on many occasions with preparing and serving food for his catering truck, during this time I have experienced the following,

• Adhered to portion control guidelines whilst serving meals, maintaining cost effectiveness.
• Executed food preparation tasks efficiently to meet dining deadlines.
• Provided excellent customer service, ensuring guest satisfaction.
• Followed recipes meticulously to maintain consistency in taste and quality.
• Assisted in the preparation of buffet services, enhancing event experiences for clients.
• Demonstrated knowledge of dietary restrictions by preparing suitable alternatives as needed.
• Upheld presentation standards by arranging food items attractively on serving trays and tables.
• Implemented hygiene protocols throughout daily duties ensuring safe food handling.
• Managed inventory of catering supplies, reducing waste through efficient usage and ordering practices.
• Handled cash transactions with customers, maintaining integrity and accuracy at all times.
• Enhanced customer experience by promptly addressing queries and complaints.
• Collaborated with other team members for smooth catering operations during events.
• Ensured freshness of ingredients by properly storing them according to food hygiene standards.
• Maintained cleanliness of kitchen area to ensure health and safety regulations were met.
• Set up dining areas for special events, improving the overall ambiance.
• Supported head chef in meal planning and menu development to cater to various tastes and dietary needs.
• Prepared high-quality meals for customer satisfaction.
• Conducted routine checks on cooking equipment for timely maintenance or replacement if necessary.
• Served food and beverages to dining guests with outstanding customer service.
• Cleaned preparation areas thoroughly to avoid cross-contamination.
• Operated cash register to quickly process sales, maintaining excellent customer service levels.
• Addressed customer questions and concerns with knowledge of menu items, ingredients and allergens.
• Prepared service area and kitchen equipment as directed.
• Maintained high standards of food hygiene through regular checks of fridge and freezer temperatures.
• Maintained skills across various kitchen roles, providing support in alternative positions during staff absences.
• Upheld outstanding levels of cleanliness through methodical clean-as-you-go approach.
• Loaded and unloaded silverware and dishes into and from dishwasher.
• Ensured cleanliness and usability of crockery, cutlery and utensils for smooth-running, high-functioning kitchen operations.
• Mastered skills across various kitchen roles, providing support in alternative positions during staff absences.
• Carefully prepared ingredients in accordance with menus, portion control and agreed quality standards.
• Inspected kitchen equipment and tools, promptly reporting malfunctions to prevent inefficiencies.
• Carefully prepared ingredients based on menus, portion control and agreed quality standards.
• Stored clean tableware, platters and chaffing dishes in designated areas after each catering event.
• Prepared food for high-capacity events to strict schedules.
• Boosted customer satisfaction by preparing dishes to exact dietary needs.
• Followed prescribed methods of portioning and presentation, consistently meeting customer expectations.
• Portioned ingredients and garnishes to ready kitchen teams for service.
• Collected, washed and sanitised dishes and cooking utensils.
• Followed checklists to keep kitchen areas clean, stocked and sanitised.
• Cleared tables and brought used utensils, plates and glassware back to kitchen for cleaning.
• Followed good operating practices, safety standards and equipment maintenance protocols to minimise downtime.
• Prepared simple food items, freeing up cooks to focus on complex work.
• Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.
• Washed, peeled and chopped vegetables to be used in dishes.
• Maintained organised kitchen stations with meticulous care and precision, promoting team productivity.
• Assembled dishes and finalised plating of customer orders.
• Restocked chef workstations with fresh supplies throughout shifts.
• Readied ingredients and food preparation areas to support smooth kitchen workflow.
• Operated mixers, cutters and special equipment following health and safety protocols.
• Completed final assemblies on dishes for service to customers.
• Mastered different types of cuisine, catering to diverse needs.
• Organised ingredients for planned dishes and associated garnishes.
• Used correct ingredients and ratios in preparation for different dishes.
• Measured, weighed and mixed ingredients following recipe formulae and procedures.

• Washed dishes quickly after meals service to free up space in the kitchen area.
• Improved kitchen efficiency by assisting in food preparation tasks.
• Cleaned utensils, achieving a more efficient work environment.
• Peeled, chopped and sliced vegetables as required by recipes, accelerating cooking times.
• Adhered to health and safety regulations with careful handling of food and equipment.
• Ensured proper waste disposal to maintain a hygienic kitchen environment.
• Helped in the plating of dishes for enhanced visual appeal and presentation.
• Assisted in stock rotation, reducing spoilage and wastage of ingredients.
• Assisted chefs with meal preparations for smoother service during peak hours.
• Maintained cleanliness throughout the kitchen for improved hygiene standards.
• Stored ingredients properly, extending their freshness dates significantly.
• Performed daily deep cleaning tasks to optimise workspace cleanliness standards.
• Contributed to team communication, resulting in better workflow efficiency.
• Performed regular checks on refrigerator temperatures ensuring safe preservation conditions of food.
• Supported head chef in creating new menu items to diversify restaurant offerings.
• Prepared ingredients for increased speed of cooking process.
• Followed safety procedures whilst using kitchen equipment to prevent accidents on duty.
• Unloaded deliveries promptly for immediate storage and use of fresh produce.
• Kept kitchen areas clean, orderly and well-stocked for smooth service.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
• Cleaned food preparation and storage areas in line with schedule.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Used kitchen equipment as instructed and to safety protocols.
• Rotated stock to keep ingredients fresh.
• Cooperated well with kitchen teams, improving workflow and raising working standards.
• Cleared tables to remove dirty utensils and leftover food items.
• Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
• Took orders and portioned food for delivery to client tables.
• Carried out wide variety of tasks to maintain optimal service delivery.
• Reported defective kitchen equipment in line with procedure.
• Maintained up-to-date knowledge of menu offerings to handle customer queries.
• Received and unloaded new inventory for storage in stores.
• Operated cash point as required, handling and recording payments.
• Washed, peeled and chopped vegetables to be used in dishes.
• Collected, washed and sanitised dishes and cooking utensils.
• Identified and addressed potential hazards to decrease accidents.
• Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
• Followed checklists to keep kitchen areas clean, stocked and sanitised.
• Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.
• Cleared tables and brought used utensils, plates and glassware back to kitchen for cleaning.
• Received and unpacked incoming deliveries, rotated existing stock and put away new items.
• Prepared simple food items, freeing up cooks to focus on complex work.
• Maintained organised kitchen stations with meticulous care and precision, promoting team productivity.
• Followed good operating practices, safety standards and equipment maintenance protocols to minimise downtime.
• Organised ingredients for planned dishes and associated garnishes.
• Restocked chef workstations with fresh supplies throughout shifts.
• Operated mixers, cutters and special equipment following health and safety protocols.
• Readied ingredients and food preparation areas to support smooth kitchen workflow.
• Assembled dishes and finalised plating of customer orders.
• Used correct ingredients and ratios in preparation for different dishes.
• Completed final assemblies on dishes for service to customers.
• Measured, weighed and mixed ingredients following recipe formulae and procedures.
• Mastered different types of cuisine, catering to diverse needs.
• Assisted in preparation of meals to exact recipes.
• Assisted in inventory management to avoid food wastage.
• Observed health and hygiene standards to minimise food contamination.